Moroccan Seffa Recipe

Authentic Moroccan Seffa Recipe

Introduction

Seffa is a traditional Moroccan dish known for its delicate, steamed vermicelli or couscous, topped with powdered sugar, ground cinnamon, and toasted almonds. This dish is often served during special occasions, such as weddings, family gatherings, and Ramadan. Seffa Medfouna, a variation, includes a layer of savory chicken or lamb, making it a perfect blend of sweet and savory Moroccan flavors.

Ingredients

For the Steamed Vermicelli (or Couscous)

• 500g vermicelli pasta (or fine couscous)
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup water
• 2 tablespoons butter

For the Sweet Garnish:

• 1/2 cup powdered sugar
• 1/2 cup toasted almonds, finely ground or chopped
• 1 teaspoon ground cinnamon
• 1/4 cup golden raisins (optional)

For the Savory Layer (Optional - Seffa Medfouna)

• 500g chicken or lamb, cut into pieces
• 1 medium onion, finely chopped
• 3 tablespoons olive oil
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon saffron threads, soaked in warm water
• 2 cups water or broth

Instructions

Step 1: Prepare the Vermicelli (or Couscous)

1. In a large bowl, toss the vermicelli with 2 tablespoons of oil to prevent sticking.
2. Transfer to a steamer basket and place over boiling water. Steam for 20 minutes.
3. Remove from heat, transfer to a bowl, and sprinkle with water and salt, mixing gently.
4. Steam again for 20 more minutes, then add butter and ground cinnamon. Set aside.

Step 2: Prepare the Savory Meat Layer (for Seffa Medfouna - Optional)

1. In a pot, heat olive oil and sauté the onion until soft.
2. Add the chicken or lamb and all the spices, stirring well.
3. Pour in water or broth, cover, and let simmer for 45 minutes to 1 hour until the meat is tender.

Step 3: Assemble and Garnish

1. On a large serving plate, create a mountain-like shape with the vermicelli.
2. If making Seffa Medfouna, place the cooked meat in the center and cover with more vermicelli.
3. Garnish with powdered sugar, toasted almonds, ground cinnamon, and golden raisins.

Serving & Tips

•  Serve warm as a sweet dish or with a savory filling.
•  Add orange blossom water for an extra Moroccan touch.
• Toast the almonds for a crunchy texture.

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